Homemade Mayonnaise is the perfect dipping sauce for fries, seafood, sandwiches, and vegetables. You can easily make mayo at home using just egg yolk, lemon, mustard and oil. For vegetarian option, check my eggless mayonnaise. In this blog post, I have shared how to make mayonnaise at home using different methods like food processor, stick blender and mixing bowl. Also transform your basic mayonnaise into variety of flavoured mayo with my different flavour ideas with step by step pictures and video. Don’t miss to try these chicken mayonnaise sandwich & mayo sandwich.
Homemade Mayonnaise
There comes the ultimate dipping sauce. One of my all time favorite, I can slather this sauce in all things edible. There is nothing compared homemade, I don’t prefer jarred mayo which they have packed months back. I love that creamy goodness which is made fresh at home. It taste really yummy, you got to try this one.
Learn How to Make Mayonnaise or Mayo using mixing bowl, stick blender or regular blender.
About Mayonnaise (Mayo)
Mayonnaise is a very popular condiment all over the world. It is used as a dipping sauce, spread or salad dressing and is the most loved condiments around the world. Mayonnaise is nothing but egg yolk and oil emulsified together to create a creamy goodness.
To help with the emulsification process, vinegar or something acidic, mustard is added to egg yolks. The main step in emulsification is to drizzle in the oil slowly in steady stream. Using a food processor or blender makes this job easier, else you can make it with labour of love using a bowl and hand whisk.
Ever made homemade mayo and struggled with broken mayo or split mayonnaise. I have shared tips and tricks on how to fix curdled mayonnaise. Make sure to read the entire blog post.
In this recipe of mayonnaise. I have shared how to make perfect creamy mayonnaise in blender, food processor, using stick blender or in a mixing bowl with step by step pictures. Also I have shared few popular flavours of mayonnaise like garlic mayo, chilli mayo & wasabi mayo.
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Watch Mayonnaise Video
Mayonnaise Ingredients
Eggs
The yolks of eggs provide a viscous texture and improves emulsion stability by preventing the oil droplets from coalescing. Adding egg yolk increases the viscosity of the emulsion, making it more stable. Make sure you use room temperature egg.
Flavourless Oil
For mayonnaise, use a neutral, refined oil such as avocado oil, grape seed oil, canola oil, sunflower oil, safflower oil, light olive oil, or blended oil (a mix of olive and vegetable oils). Using unrefined, extra-virgin olive oil, as it has a strong flavour and may cause mayonnaise to separate.
Vinegar
Vinegar is one of the main ingredient in making mayo. You can add vinegar or lemon juice which helps with the emulsification process. It is the most common acid used in the preservation of mayonnaise also helps prevent your mayo from going rancid.
Mustard
Mustard is one of the main ingredient, you can use mustard powder, mustard paste or mustard sauce in this process.
Flavourings
Once you master the art of making mayo, you can transform it into endless flavours. Some of the most popular flavour additions to mayo is garlic, roasted garlic, peri peri, cheese, chillies.
How to Make No Fail Mayonnaise
1)Using immersion blender also known as hand blender, stick blender is best for making mayonnaise. You can easily find it online or any shops these days. I use philips immersion blender.
2)Always use room temperature eggs for making mayonnaise, which creates emulsification fast.
3)Pour in oil in a slow steady stream which helps in emulsification.
4)Don’t over blend the mayo else it may split. but don’t worry I will share tricks on how to use the split mayonnaise.
What to do if Mayonnaise splits?
- If your mayo splits. Take fresh bowl and add in a new batch of egg yolks. Then take the split mayonnaise mix and slowly pour it into the new egg yolk instead of oil and keep blending. You will get proper emulsification. Dont throw away the curdled mayonnaise.
- Try adding little hot water and mix. It may help to thicken the mayonnaise.
Variations
Garlic & Roasted Garlic – For making plain garlic mayo, just mince or grate in few cloves of fresh garlic. If you are making roasted garlic mayo, take a head of garlic in a foil. Drizzle little oil over it. Wrap it and pop it into a 180 degree c oven for 20 to 25 mins. Remove it from oven. Cool it down. Squeeze the garlic to get the roasted garlic flesh. Mash it and add it into mayonnaise for roasted garlic mayonnaise.
Chilli Mayo- You can add chilli flakes or ground paprika. if you need want spicy mayo.
Herbed Mayo – Add any herbs of your choice to make a herby mayonnaise. Options are finely chopped parsley, coriander, basil or dill.
Cheese & Jalapeno – Add in finely chopped jalapeno pepper and some grated parmesan cheese or cheese powder to taste.
Peri Peri Mayo – You can add 1 tsp of store bought peri peri spice mix or my homemade peri peri sauce.
Horseradish mayo – grated in fresh or powdered horse radish for a pungent spicy kick. and it is quite popular.
Kewpie mayo – kewpie mayo has added dashi powder or msg in it. I have shared a recipe for that separately. It is very popular in Japan and other Asian countries.
How to Make Mayonnaise (Stepwise Pictures)
Ingredients used
1)Take all your ingredients for making mayonnaise.
Pre-preparation
2)For making mustard powder. Take mustard seeds in a mortar and pestle and crush them into a coarse powder.
Pro Tips: Instead of doing this you can use mustard powder or mustard sauce which is readily available in the market.
3)Grind the mustard seeds into a coarse powder. Set this aside.
Separate egg yolk
4)Separate egg yolk from egg white. I use my hands to separate egg yolk. But you can use an egg separator.
5)I added 2 egg yolk into the blender.
Pro Tips: Use the smallest blender jar for this process. If you are using large blender, use the one with removable spot for drizzling in oil. You can also use food processor for this process.
This is the type of blender, I am talking about. The blender with a small spout, where you can drizzle the oil in a steady stream.
Adding Ingredients
6)Add in 1 tbsp of water into the egg yolk. Even though this is optional, i recommend you to add for best result.
7)Add in lemon juice or vinegar into the blender.
8)Add in salt to taste.
9)Add in mustard powder. Mustard powder here provides flavour and helps with the emulsification.
Blending Eggs
10)Place this in the blender and lets start making mayonnaise.
11)Now pulse this few times for the egg to get frothy.
12)This is the texture you are looking for.
Emulsification
13)Now we are going to add the oil in batches. Don’t add too much at once. You are going to add 2 tbsp of oil at a time and keep pulsing it.
14)Pulse the blender till oil is incorporated into the egg yolk. If you are using food processor you can drizzle the oil constantly in a steady stream through the spout.
15)After few pulse, the oil is emulsified into the egg yolk.
16)Now drizzle in few more tbsp of oil and pulse few more times.
17)Now you can see the mayonnaise has got more thick and creamy in texture.
18)Now drizzle in more oil little at a time and keep repeating this process till you run out of oil.
19)Always make sure the blender jar doesn’t heat up. If it heats then the emulsification in the mayonnaise will break.
20)Now the mayonnaise is thick and creamy.
21)Thats it your basic mayonnaise is ready to serve.
Mayonnaise Using Stick Blender
1)If you own a stick blender or hand blender. You can easily make mayo using that. Take egg yolk, mustard sauce, some lemon juice or vinegar in a small jug.
2)Add in oil little at a time, while you place the stick blender over the egg yolk.
3)Just with few up a down motion blend the egg yolk with the oil.
4)As you keep blending, the egg yolk will start to emulsify.
5)Now you can see mayonnaise is made.
6)Season the mayonnaise with whatever flavours you like. I added some salt and pepper.
7)Mix well and enjoy.
Mayonnaise Using Bowl & Whisk
1)You can easily make mayonnaise using a mixing bowl and hand whisk. Instead of hand whisk you can use an electric beater. Make sure you whisk the eggs and oil in the lowest speed if you are using electric beater.
I added egg yolk, mustard powder, salt, vinegar in a mixing bowl and mixed it together.
2)Now slowly stream in the oil (very slowly) while you constantly whisk the eggs. Keep whisking as you stream in the oil.
3)The eggs and oil will emulsify and becomes thicker and creamier in texture. Keep drizzling in the oil in steady stream while you keep on whisking till all the oil is added and mixed.
4)This is how your mayonnaise looks like after thickened. Place this in fridge for few hours for the flavours to incorporate before serving.
Mayonnaise Flavours
Mayonnaise is a creamy addictive dip made by emulsifying eggs and oil with flavourings. I have a serious addiction towards mayonnaise. You can make mayonnaise in hundreds of different flavours, sharing some of my favorite here. And there is tons of ideas given in the first part of the blog post.
1)Chilli Mayonnaise – Spicy & Fiery
1)For making chilli mayonnaise, just add some crushed chilli flakes into the mayonnaise. You can add more or less as per your taste.
2)Chilli mayonnaise is ready. If you want the mayo to be red in colour, just add some kashmiri chilli powder or paprika.
2)Garlic Mayonnaise – All Time Favorite
1)This is my all time favorite mayo. For making this, you just mince or finely grate as much garlic as you need into the mayonnaise.
2)grated garlic is much more intense in garlic flavour than chopped ones. Once garlic is mixed in, place the mayo in fridge and let the flavours infuse for 1 hour or so.
3)Your garlic mayonnaise is ready to serve.
3)Wasabi Mayonnaise – Japanese Twist
1)Wasabi is a very popular condiment in japan. It is served in many restaurants along with fried tempura and sushi.
2)For making wasabi mayo. Just mix 1 tsp of wasabi paste into mayonnaise. Wasabi is a strong condiment. So you don’t need much.
3)Mix well and enjoy wasabi mayonnaise.
Expert Tips
- If you have wasabi powder. Add 1 tsp wasabi powder with some water to form a paste. You can add that instead of wasabi paste. Grate in some garlic along with wasabi for better taste.
- Use flavourless oil for best results. Neutral oil is best because it won’t impart any flavour in the mayo.
- Using immersion blender is best. you can use hand blender or food processor too.
- if you dont have mustard seeds, you can add either mustard sauce, mustard powder or ground mustard.
- Vinegar can be used instead of lemon juice.
- Use room temperature egg for best result. Since it has raw eggs in it, use the eggs which are fresh and you are confident with. And store the mayo in fridge.
- Only egg yolks should be used.So separate the egg yolk carefully.
- If you find the mayo curdled. Don’t panic. Start with a new batch. Take couple of egg yolks and use the curdled mixture as the oil, slowly add it and blend it. This way you will get a perfect mayo.
Storage
This mayonnaise stays good for over a week in fridge in an air tight jar.
FAQ
1)What is Wasabi?
Wasabi grows in japan and it’s near by places. It is consumed more in japan. Often it is served with sushi. Wasabi is a spice traditionally prepared from a plant from the cabbage family. Its root is used as a spice and has a very strong flavour. The root is smashed up into paste and used as a condiment. It taste similar to mustard, horseradish which irritates nose than tongue. Some Japanese sushi restaurants will grate the wasabi plant fresh when ordered, forming a paste. True wasabi roots are difficult to grow, and a pound can cost up to $100
2)Where can I buy Wasabi in India?
Wasabi can be very expensive. I bought mine from amazon. You can buy it in powder form too. This is the wasabi paste which I bought from amazon.
3)What to do if Mayonnaise splits?
- If your mayo splits. Take fresh bowl and add in a new batch of egg yolks. Then take the split mayonnaise mix and slowly pour it into the new egg yolk instead of oil and keep blending. You will get proper emulsification. Dont throw away the curdled mayonnaise.
- Try adding little hot water and mix. It may help to thicken the mayonnaise.
4)Which oil is best for making mayo?
For mayonnaise, use a neutral, refined oil such as avocado oil, grape seed oil, canola oil, sunflower oil, safflower oil, light olive oil, or blended oil (a mix of olive and vegetable oils). Using unrefined, extra-virgin olive oil, as it has a strong flavour and may cause mayonnaise to separate.
More Homemade Stuffs to Try
📖 Recipe Card
Homemade Mayonnaise Recipe | How to Make Mayo at Home
Servings: 8 servings
Calories: 253kcal
Equipment
Blender
Mixing Bowl
Measuring Jug
Video
Notes
- If you have wasabi powder. Add 1 tsp wasabi powder with some water to form a paste. You can add that instead of wasabi paste. Grate in some garlic along with wasabi for better taste.
- Use flavourless oil for best results. Neutral oil is best because it won’t impart any flavour in the mayo.
- Using immersion blender is best. you can use hand blender or food processor too.
- if you dont have mustard seeds, you can add either mustard sauce, mustard powder or ground mustard.
- Vinegar can be used instead of lemon juice.
- Use room temperature egg for best result. Since it has raw eggs in it, use the eggs which are fresh and you are confident with. And store the mayo in fridge.
- Only egg yolks should be used.So separate the egg yolk carefully.
- If you find the mayo curdled. Don’t panic. Start with a new batch. Take couple of egg yolks and use the curdled mixture as the oil, slowly add it and blend it. This way you will get a perfect mayo.
Nutrition
Serving: 1servings | Calories: 253kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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